How to Make Frittatas (Stovetop or Baked)
Learn how to make the perfect frittata with this comprehensive guide–covering traditional frittatas, baked frittata casseroles and mini frittatas. This is the only frittata recipe you'll ever need!
Updated by Kathryne Taylor on October 1, 2024
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons full-fat dairy
- 3 cups cooked and seasoned vegetables or other add-ins
- 1 cup (4 ounces) grated or crumbled cheese
- 1/2 teaspoon salt
Recommended Frittata Flavor Combinations
- Spinach, artichoke and feta cheese
- Broccoli, cheddar and green onion
- Cremini mushrooms, arugula and goat cheese
- Cherry tomatoes, zucchini, mozzarella and basil
- Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.
Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.
A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!
Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.
You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.
Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.
I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?
Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.
If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).
What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).
Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.
Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.
For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.
Watch How to Make Frittatas
How to Make Frittatas (Stovetop or Baked)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Ingredients
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- ½ teaspoon salt
- 1 cup (4 ounces) grated or crumbled cheese
- 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
- 1 tablespoon olive oil
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
Instructions
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Notes
Can I freeze it? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.
Prepare in advance: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is fantastic. I made it without any veggies added in in the hope that my 6 year old would eat it, and even she liked it. It was delicious, I will make this again.
Delightful! This even worked in my itty bitty toaster oven. Thank you. I’d never made a frittata before and I loved how easy you made it!
Fantastic!! This is my 1st time making on and I nailed it because of your recipe and tips!! Thank you so much!!
You’re welcome, Cindi!
Cast Iron pan. Perfect. Simply awesome! Thank-you!!
Hi. Making this ahead of time for a ladies breakfast tomorrow morning. Any tips on heating them up?
Hi! Gently reheat in the microwave or low setting in oven. I hope it’s a hit!
I love this recipe! There are few recipes on the internet that I return to again and again, but this is one of them. I use a 10″ cast iron skillet and reduce the recipe by 1/3 (8-9 eggs, 2 T half n half). My go-to is spinach, onion and goat cheese. Maybe a little pepper and spring onion. Thank you!!
That’s great, Kat! Thank you for your review.
This is a great recipe. I prefer to bake my frittata and in order to make it creamier I add teaspoon size chunks of cream cheese into the egg/veggie mixture right before baking. Makes it very yummy!
I’ve looked at tons of recipes on line. This is the best explanation of “how to” I’ve ever seen. Made my day! Thanks for the helping hand.
I have been overcooking my frittatas all this time…thanks Kate! P.S. the pesto tip took it over the top.
Thank you for sharing, Jules!
I prepared the frittata Southwest style using caramelized onions, green chilies, and cheddar cheese seasoned with garlic, cumin, chili powder, salt and a drop of honey.
Everyone loved it!!! Thanks for the tips.
This is a wonderful frittata! Very detailed instructions and easy to follow. The pictures are mouthwatering. I’m a good cook myself, but I would definitely turn to Kate’s website again whenever I need to be inspired. Well done!
I am just polishing off a slice of my frittata made with spinach, sausage,-Parmesan, leftover roasted potatoes and sweet potatoes and onion. It was amazing. I scaled it down a bit with 10 eggs and 2.5 tbsp half and half, since my skillet is only 10 inches. Worked great.
I made this for the first time last night using an 8-inch skillet, halved the recipe and using asparagus, crimini mushroom and goat cheese. I started stovetop then ended baking it it for about 15 minutes. My husband loved it. So quick and easy and yummy! I will be making 2 versions of this for Easter – one with broccoli and cheddar for casserole style and another asparagus goat cheese. Do you recommend sautéing the broccoli or boiling/steaming?
Thank you for this great recipe!
Is the mini frittata recipe made with mini muffin tins or standard size muffins?
Hi! Standard muffin tins.
Absolutely wonderful base frittata recipe! Thank you for all of the hints and tricks!
I made a Mexican version this morning. Red, yellow, and green peppers, onions, garlic, black beans (drained and rinsed), and Cajun seasoning….YUM!
How simple using the stovetop method, and it only took 11 minutes to cook!
Sounds delicious! Thank you for taking the time to review, Michael.
Wow, I really appreciate how thorough your instructions are for each method! As someone who’s not super confident in her cooking skills (yet), this is such a great guide. Can’t wait to make these for the week ahead.
I hope you love it, Vicky!
Thanks for the clear,succinct instructions. Great visuals too.
You can make frittatas in the microwave for one. Spray a single serving au gratin dish, mix the eggs, add vegies and cheese, bake on high for as many eggs as you use. I use two. Perfect for a light healthy brunch, lunch or dinner. I do like the variations you used, I will have to try them. This is perfect for senior citizens like me.
I’m usually cooking for one, so:
2 eggs
1/2 Tbs dairy
all else scaled appropriately
pour into lightly oiled 5″ Corning ware baking dish
bake 15 mins @ 350
It comes out beautifully!
Thanks for reminding me that frittata can be done entirely in the oven and in smaller sizes!
I’m not a very skilled cook but could easily follow this recipe! It’s turned out great all 3 times I’ve made it, even though I’ve used different veggies and cheeses each time! Such a great recipe that I will keep returning to!!! I use the 9×13 pan in the oven option.
I have a QUESTION – if I cook the vegetables the night before, should I heat them up at all before mixing them with the eggs and pouring into the casserole dish? Or leave them cold from the fridge?
THANK YOU!
Hi! I haven’t tried that, but it sound like a good idea. I think they should be fine not reheated if you are using the casserole dish method. Although, I haven’t tried that so there could be some variation. Let me know how it turns out.
C&K, I find it an unfortunate omission to steer clear and not even estimate what the nutritional content of your “best fritatta”.Especially now, when providing nutritional is practically standard on all other food websites that include recipes. And, yes of course I read the website’s disclaimer re: nutritional information. Why give a hungry public a reason to desert your site? But I am suggesting you can give credit where credit is due which would be for this recipe quoting the Food Safety & Inspections Service(FSIS) of the US Dept. of Agriculture and/or the USDA. People need facts in order to decide if a recipe is right for them. Bravo for steeping this lovely mixture with a very healthy dose of ‘greens of choice’ or other vegetables. Of course most of the calories and much benefit of this enticing recipe come from the eggs (and a little from the milk products) and that is good information. Thanks for your consideration, DBentley, Foods & Nutrition Teacher
Hi Diane, I’m sorry to hear you are frustrated, but I provide the nutritional information below the notes section of each recipe. You need to click to expand. More on my nutrition information can be found Nutrition Disclaimer
Made this tonight using the stovetop to oven method, 1/2 recipe. Mixed roasted veggies-asparagus, carrots, onions, zucchini, potatoes, beets with sour cream for the dairy and three pepper Jack cheese. Topped with salsa and a sprinkle of fresh cilantro from the garden. Fantastic! Thanks so much for a delicious and versatile way to use leftover veggies.
Sounds like a delicious combination, Ann! Thank you for sharing.
Hi Kate,
I just took the frittata out of the oven. It smells good and look great. I am an Australian living in Sweden and it was so wonderful when I found this recipe. I hope it tastes as good as it looks. Thanks
You’re welcome! I hope you enjoyed it, Jeniefer.
Have tried to watch how to make fatata Video many times however just get green bean and almond video and ads. What’s up with that!!!!
Hi Judith, I’m sorry you are having issues. Everything looks to be displaying correctly on my side. Ads to accompany the videos. Try clearing your history and try again.
Hi! Great tips and recipe. Thanks!
I didn’t have full fat dairy on hand, so I substituted a couple of tablespoons of Dukes mayonnaise. It came out perfect! Tender and creamy,
Thank you Kate,
Great recipe (first time making frittatas). For those working with a muffin tin, works out to about one egg mixture per cup. I just used leftovers from my refrigerator – green onion, chicken sausage with spinach, Swiss chard, mushrooms – tomorrow something with leftover steelhead trout. I appreciated one reviewers comment to add half of the egg mixture first, then filling, and finish with egg topping – the egg and feta create a nice bed for the filling. Thanks again!
Love your frittata recipe! Love the way you test recipes to ensure superb results!! Just bought your cookbook for my daughter.
I’m so glad you like this! I hope your daughter loves the cookbook. I appreciate your review & support, Jan!
Used a bunch of veggies with this today; green and yellow bell pepper, grape tomatoes, carrots, and yellow onions. I also added diced ham and smoked Gouda cheese. Mixed and baked according to your directions. Delicious!!
Great, Susan! I appreciate your review.
The traditional stove pot recipe was great. I opted for more of our dairy (alternative: soy milk) than the recipe called for. Mainly to use it up. And it was a nice result! We also added some ground tofu and the family enjoyed it. We got out the pesto for garnish (but then forgot to add it) so can’t talk about that! Lol. Anyway, great recipe. Thanks!
Thank you for taking the time to review, John!
This worked so well! I did the stovetop method, used some onion, Swiss chard, and bacon I needed to use up–and it was the best, creamiest frittata I ever made! Will definitely use thir formula again in the future.
I made the muffins, in a medium size muffin tin, and only did half the recipe. I filled 9 muffins cups, 2/3rds full and they turned out perfectly.
I have been diagnosed with Osteoporosis, and tested for food sensitivities. As a result I was limited in what I could put in them. I just realized that I forgot the dairy, and was intending to add Buffalo yoghurt, but I did add Buffalo mozzarella, about 1/3 cup. My other additions were, mustard greens, green onions, a small red pepper, grated zucchini, half a diced tomato, some basil and one slice of bacon,
Cut into small pieces.
They cooked in just 13 minutes. I removed them from the muffin tin in about 2 minutes, as I felt they were pretty well set and cooked by the time I took them out of the oven. I would love a nutritional reading on them if you have that available. I added the bacon bits for protein and fat, each of which are as important for my diagnosis as calcium. I used half a cup of finally cut and grown by myself mustard greens, and a quarter of a cup of the other added ingredients for the 1 1/2 cup.
I am not that adventurous a cook, but am thrilled with how these worked out. They will be a helpful addition to my smoothies or oatmeal, millet or quinoa cooked breakfasts to help me get my protein count up and taste sooo good.
Thanks so much.
Mary Leslie
Sidney, BC, Canada
Thank you so much, the frittata turned out great! This was my first time making a frittata and my Italian husband enjoyed it!
Missed out the cream (accidentally) and it gets 10/10 from the family. My first ever frittata! Used up all the scraps in the fridge too.
Great to hear, Teraza!
Thanks for the tips on how to make a better frittata, they made a big difference in the one I made for dinner tonight. Mixing in some whipping cream into the eggs, along with the shredded cheese and a bit of water made for a very moist frittata (ie not dry like normally). I probably like the Spanish omelet too much to skip the potatoes so par boiled and sliced, they were on the bottom. Didn’t clean out the fridge but the fried onions and mushrooms, broccoli and grape tomatoes, finished with fresh basil worked out great
You’re welcome, God! Sounds like a great combination.
Great, easy-to follow and customize recipe. I wanted a no-watch oven version and this came out creamy and delicious with the addition of sour cream, Spanish onion, tomato, and zucchini, feta, and grated parmesan on top. Served with a side of pancetta. It took quite a bit longer than I expected, probably due to a deeper casserole dish, but no problem and the final result was really enjoyed by my brunch company! Cold leftovers were equally wonderful. Thanks!
Thank you for this wonderful tutorial!!! I’ve never made one before and I decided to give it a try. I followed your instructions to the letter and it turned out absolutely beautiful and very tasty! This will be in our regular rotation now!
Wonderful, Paul! Thank you for your review.
Omg Kate! This was a great recipe. I love to cook and this frittata was my first and will be added to my great recipe book. I always like receiving compliments on my cooking, therefore I sending you a compliment. Thanks again. .
I did cook my frittata using the stove to oven method and used a nonstick deep oven ready 10 inch skillet. I cooked the frittata about 19 minutes, but like you said watch it and shake or shimmy before taking it out the oven.
Thank you for your comment, Kay!
quite glad i found this informative breakdown of what a frittata needs to be, along with ideal ratios.
made mine this morning using a bit of olive oil & ghee, red onion, mushrooms, red bell pepper, cream cheese, cheddar cheese, black truffle salt & fresh cracked black pepper, & some dried basil, since my only fresh herb was cilantro & i wasn’t going for that flavor profile.
my trusty cast iron delivered the most perfect frittata i’ve made yet! thank you.
I’m happy you found it helpful! Thank you for your review.
Perfect for a rainy day. I used up the leftovers from grilled steak and veggie kabobs. I did omit the salt as the meat and veg were already well seasoned. Great recipe and instructions!
Hey Kate! My frittata never puffed up. Do you know why that could be?
Hi Sam! I’m sorry to hear that. Did you use the right amount of eggs? Were your eggs old?
Made my first frittata ever and your directions were great. Used onion, red bell pepper, roasted tomatoes, spinach and cheddar cheese.
Came out perfect in oven method.
Will experiment with different veggies in the future.
Thanks Kate for this fool-proof recipe. I’ve tried the baked and stove-oven methods. Both turned out great! Forgiving and delicious, an excellent way to meal-prep for a busy work week.
Hi! I was looking for frittata recipes and i found your site. I couldn’t stop wondering where the pasta is? Pasta is, besides eggs, the main ingredient. Sorry, but you are just coocking omelette. You can’t call frittata what you’re doing, no way!
Hi Gerardo, frittata is an egg dish, it doesn’t have pasta. Maybe you are thinking of a different recipe?
Hi Kate! I’m sure frittatas are made with pasta, usually pasta leftovers.
My great grandmother was italian and my mother used to cook one of her recipes with orzo, a tiny pasta; and one of her sisters used to cook frittata with spaghetti leftoves (and sometimes with fideos a la mexicana -mexican style noodles-)
Hi Gerardo, Always learning something new. I haven’t read or tried one before. Thanks fo sharing!
Made this tonight in the oven and it was absolutely delicious.My best frittata ever. ❤️
I’m happy you enjoyed it, Caro! Thank you for your review.
I love this, I’ve tried a few basic frittata recipes and this is by far my favorite!
Wonderful, Kelsey! Thank you for your review.
Hey, can’t wait to try this! Will almond milk suffice as a full fat dairy alternative??
Hi Julia, you can or just omit if you like.
Thank you. I had so many questions about how to prepare a frittata and you answered all of them.
It’s perfectly delicious! I’ve made this several times now, using the stove-top, casserole, and muffin variations and they have all turned out the same, awesome results. Thank you for sharing your recipe and helpful suggestions!
You’re welcome, Kathryn! Thank you for your review.
Dear Kathryn,
I’m an 80 year old Australian with a compromised memory. My wife, who earns most of our income so I handle the household, has a lot of no-nos in her diet, so it would help me if you began an entry with a coarse summary of what has to be done. I’m cooking your frittata tonight. I otherwise love what you are doing. Thanks.
George
Hi George, Thank you for your feedback. You can always use the jump to recipe button to skip right to the recipe.
I’m going to make this tonight. I want to put tomatoes in it. Will this make it too watery? Thx
Hi Anne, Sorry for my delay! I find they do release more moisture. What did you end up doing?